This candied carrot decoration is the perfect topping for carrot cake, cupcakes, muffins, and more. Learn how to turn humble vegetables into delicious candy.
Carrot cake is a favorite among kids and adults alike. But aren't carrot cakes, cupcakes, and muffins almost always topped with cream cheese frosting and decorated with carrot or pecan piping?
Top your sweet treats with candied carrots - the ultimate carrot cake decoration idea.
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Candied carrots recipe
This candied carrot recipe is a short and adapted version of a traditional Greek recipe for sweet carrot spoon (Γλυκό του κουταλιού καρότο in Greek).
- It is an easy recipe with step-by-step photos.
- Made with minimal ingredients, candied carrots add color, crunch, and sweet carrot flavor to your desserts.
- These are perfect as a garnish or a fun snack for all ages.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Carrots: Use fresh carrots (not soft ones). Choose bright-colored, juicy, and sweet whole carrots as evenly as possible. Baby carrots are not a great choice for making carrot strips.
- Sugar: Use granulated or caster sugar.
- Powdered sugar: Use store-bought powdered sugar or homemade icing sugar (use a coffee grinder to make it yourself).
How to make candied carrots
- Prep carrots: Wash carrots with a brush, cut off tops, and peel using a vegetable peeler.
- Slice carrots: Cut carrots into thin strips using a knife, julienne peeler, or mandolin.
- Cook carrots: Boil 1 liter of water with carrots until soft. Drain. Boil 100g of water and sugar, add carrots, and cook for 5 minutes. Let soak for 5 minutes, then drain.
- Dry carrots: Preheat oven to 175°F (80°C). Spread carrots on a parchment-lined baking sheet and dry for 1.5-2 hours. Optionally, dry overnight at room temperature.
- Finish candied carrots: Let carrots cool, then roll in powdered sugar.
Expert tips
- Please don't use a cooking spray to spray the parchment paper; it is unnecessary.
- If your oven doesn't support the low temperature, you can dry your carrots overnight or longer.
- To make candied carrot curls (aka curling carrot ribbons), cut the vegetables into long, thin strips and cook according to the recipe. While drying carrots, in the middle of the process, wrap the carrot strips around the handle of a wooden spoon or stick. Finish drying them in the oven.
Storing & Freezing
Store candied carrots in a jar with a tightly closed lid or an airtight container for up to 5 days at room temperature. You can store them longer in a dark, dry, and cool place.
It is not recommended to freeze the candied carrots.
Recipe FAQ
Yes, you can cut carrots into round slices, cubes, or medium-sized sticks and cook them longer to reduce the sugar syrup. Dry in the oven at 175°F (80°C) for 1-2 hours or at room temperature for 1-2 days. Sprinkle with confectioners' sugar.
Yes, just boil carrot pieces in freshly made orange juice instead of sugar syrup.
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Candied Carrot Decoration
Carrot topping made with candied carrots is the solution to your carrot cake and muffin decorations. Learn how you can turn vegetables into delicious candy.
- Total Time: 2 hours
- Yield: 12 toppings 1x
- Category: No-Bake Desserts
- Method: No-Bake
- Cuisine: American, Greek
Ingredients
- 5.3 oz. (150 g) fresh carrots
- ¾ cup (150 g) granulated sugar
- ⅓ cup + 1 ½ tablespoons (100 g) water
- Powdered sugar as needed
Instructions
-
Wash raw carrots with a brush in cold running water. Cut the carrot tops (carrot greens) and peel the carrots with a vegetable peeler. Cut them into thin strips with a knife or shred them with a julienne peeler or mandolin.
-
Pour about 33.8 fl. oz. or 1 liter of water in a saucepan, add carrots, and bring to a boil to soften the vegetables. Transfer carrots with a slotted spoon to the colander and drain.
-
In a saucepan, pour water (⅓ cup + 1 ½ tablespoons or 100 g), add sugar, and boil over medium-high heat. Once it boils, lower the heat to medium, add carrots, and cook for 5 minutes. Remove from heat and let them soak in the pot for 5 minutes. Drain the carrots in a colander.
-
Heat oven to 175°F (80°C). Distribute the carrots into a single layer on a baking sheet lined with parchment paper. Let them dry in the oven for about 1.5 to 2 hours. Open the oven door a little to let the steam out. If time permits, allow the carrots to dry overnight at room temperature. Let the shredded candied carrots cool down. Then, separate them from the baking paper and roll them in icing (powdered) sugar.
Notes
- Please don't use a cooking spray to spray the parchment paper; it is unnecessary.
- If your oven doesn't support the low temperature, you can dry your carrots overnight or longer.
- To make candied carrot curls (aka curling carrot ribbons), cut the vegetables into long, thin strips and cook according to the recipe. While drying carrots, in the middle of the process, wrap the carrot strips around the handle of a wooden spoon or stick. Finish drying them in the oven.
Nutrition
- Serving Size: 1 carrot topping
- Calories: 52
- Sugar: 13.1 g
- Sodium: 9 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 13.7 g
- Fiber: 0.3 g
- Protein: 0.1 g
- Cholesterol: 0 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Katie says
What a great idea to make candied carrots to top a carrot cake or cupcakes! I was always wondering about how to decorate them. The problem is solved now.